QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Corn Chowder Recipe
This creamy Corn Chowder is a delicious and cozy recipe that is always a crowd-pleaser. Full of sweet corn, crispy bacon, and potatoes, this chowder is a comforting recipe that is beyond flavorful and satisfying. It’s such a simple but tasty one-pot meal, everyone will want seconds. Whether you’re making this corn chowder when fresh corn is in abundance or in the winter with frozen corn, this chowder recipe is bound to make you reach for a second bowl. It’s a warm, comforting, and hearty soup, making for the perfect recipe to enjoy year-round.
RECIPE:
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How to Make Mexican Street Corn Soup
This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 4 tablespoons butter
• 1 small white onion, chopped
• 1 jalapeno, minced
• 5 cloves garlic, crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups chicken stock
• 6 cups frozen corn kernels
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro
TOPPINGS:
• 1/2 lb bacon, cooked and crumbled
• 1/2 cup crumbled cotija cheese
• 1 jalapeno, sliced
✅Instructions
1️⃣ 00:18 - Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
2️⃣ 00:55 - Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
3️⃣ 01:56 - Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Mexican Corn Chowder
Mexican Corn Chowder with Chicken
This Mexican corn chowder with chicken is the perfect meal for any time of year! The soup is hearty and filling, but still light enough to enjoy in the summer. It's great for a winter dinner party or a cozy meal on a cold day. The best part is that it's easy to make, so it's perfect for a busy weeknight.
Get the Printable Recipe here:
Ingredients:
Corn Chowder
2 Pounds Chicken Breast, cut into small pieces
3 Tablespoons Butter
1 Small Onion
2 Teaspoons Garlic, minced
1 Cup Water
2 Teaspoons Chicken Bullion Granules
1 Teaspoon Cumin
2 Cups Half & Half
2 Cups Pepper Jack Cheese, shredded
2 Cans Cream Style Corn (14.5 ounces each)
1 Can Corn (14.5 ounces)
1 Can Green Chilies (4 ounces)
1 Teaspoon Hot Sauces
1 Tomato, diced
Toppings
Cilantro
Sour Cream
Jalapeños
Tortilla Strips
Shredded Cheese
Tomatoes
Green Onions
Queso Fresco
How to Make Mexican Corn Chowder
[1] Begin by melting the butter in a large soup pot. Add the diced chicken and diced onion to the pot with the butter. Stir occasionally until the chicken is cooked through. Add the minced garlic and cook for one minute more.
[2] Pour in the water, chicken bouillon, and cumin. Bring the soup to a boil. Once it is boiling, reduce the heat and cover. Let the soup simmer for 5 minutes.
[3] Add the half and half, shredded pepper jack cheese, cream style corn, corn, green chilies and hot sauce. Stir together until it has heated through and the cheese is melted
[4] Mix in the chopped tomatoes and serve with your desired toppings.
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How to make PANERA'S | Summer Corn Chowder
This delicious, vegetarian Seasonal soup is a huge hit on Panera Bread's menu and is also a request video! You can't always get it on Panera's menu but you can always get it right here! Join me as I show you this Do-It-Yourself version of Panera's Summer Corn Chowder. Thanks for watching, y'all. Love you and make it an awesome day!
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